Mushroom soup with sourdough croutons and gremolata
Serves 2
Easy
Total time:
Make your mushroom soup even better by topping if off with chunky pieces of baked sourdough bread drizzled in olive oil and a fresh mix of parsley, garlic and lemon zest for the perfect gremolata
Skip to ingredients
- a large slice sourdough bread
- olive oil
- a handful parsleychopped
- 1/2 clove garlic
- 1 lemon
- 1 tub/tin mushroom soup
Method
step 1
Tear a large piece of sourdough into chunks. Toss with olive oil then bake in a 200C/fan 180C/gas 6 oven until golden and crisp.
step 2
Chop a handful of parsley and 1/2 clove of garlic then toss with the zest from the lemon and season.
step 3
Top hot mushroom soup with the croutons then sprinkle over the gremolata mix.